Vegetarian Lasagna With Radicchio and Shiitakes

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I made this for a large group of Italian relatives and it was a huge success. I doubled (and then some) the recipe, using 2 pounds of fresh lasagna and a large pan (maybe 24 x 12?). It weighed a ton! Half served 9 people as a first course and I froze the rest in small portions. My philosophy: when you're going to all the work of preparing a big "pasticcio", as they say here, why not make more and enjoy it with ease in the future? Having no shiitakes, I used a generous pound of fresh, sliced button mushrooms and 1/2 ounce dried, soaked and drained porcini. I sauteed both mushrooms in olive oil just until they were going to release their juices. Other change: didn't like the idea of serving the tomato sauce on the side - they just don't do that here in Northern Italy. So I did each layer with a thin radicchio/mushroom spread, a big dollop of the tomato/white sauce spread over it, mozzarella strewn about and a big handful of parmesan cheese. Top layer, as the recipe directs, I ended with a couple of cups of white sauce painted on, lots of chopped mozzarella and parmesan again. As it was so large, I cooked it 1 1/2 hours, removed the foil to brown for 20 minutes, and let it rest 15 minutes. My only complaint? The prep time is really UNDER-exaggerated. To do it properly, each element must be ready and then assembling it is a snap (and creatively fun). I cook alot and this took me over 2 hours to prep. But don't let that deter you. It you've got a big group, and they're discerning (it is an "adult" recipe), this is authentic Italian cooking at it's best. Complimenti!

Top Review by

I made this for a large group of Italian relatives and it was a huge success. I doubled (and then some) the recipe, using 2 pounds of fresh lasagna and a large pan (maybe 24 x 12?). It weighed a ton! Half served 9 people as a first course and I froze the rest in small portions. My philosophy: when you're going to all the work of preparing a big "pasticcio", as they say here, why not make more and enjoy it with ease in the future? Having no shiitakes, I used a generous pound of fresh, sliced button mushrooms and 1/2 ounce dried, soaked and drained porcini. I sauteed both mushrooms in olive oil just until they were going to release their juices. Other change: didn't like the idea of serving the tomato sauce on the side - they just don't do that here in Northern Italy. So I did each layer with a thin radicchio/mushroom spread, a big dollop of the tomato/white sauce spread over it, mozzarella strewn about and a big handful of parmesan cheese. Top layer, as the recipe directs, I ended with a couple of cups of white sauce painted on, lots of chopped mozzarella and parmesan again. As it was so large, I cooked it 1 1/2 hours, removed the foil to brown for 20 minutes, and let it rest 15 minutes. My only complaint? The prep time is really UNDER-exaggerated. To do it properly, each element must be ready and then assembling it is a snap (and creatively fun). I cook alot and this took me over 2 hours to prep. But don't let that deter you. It you've got a big group, and they're discerning (it is an "adult" recipe), this is authentic Italian cooking at it's best. Complimenti!